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Deep Dark Mocha Torte Recipe

Deep Dark Mocha Torte Recipe
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Prepare the ingredients before making Deep Dark Mocha Torte in your home. Then, follow these steps below to serve Deep Dark Mocha Torte for your family or friends.

Ingredients: Deep Dark Mocha Torte

  • cake
  • 1 packages Betty Crocker SuperMoist chocolate fudge cake mix
  • 1 1/3 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup rum
  • 1 1/4 tsp instant espresso coffe (dry)
  • mascarpone filling
  • 16 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • chocolate ganache
  • 1 1/2 cup semi sweet chocolate chips
  • 6 tbsp BUTTER
  • 1/3 cup heavy whipping cream

How to Make Deep Dark Mocha Torte

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Deep Dark Mocha Torte in your home by yourself.

    Step 1
  • Heat oven to 350° Fahrenheit. Grease bottoms only of 2 round, 8 1/2 or 9 1/2 in pans, with shortening. Lightly flour.
  • Step 2
  • Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Step 3
  • Bake 29-39 min or until a toothpick inserted in center, comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove to wire rack. Cool completely, about 1 hour.
  • Step 4
  • Meanwhile, stir sugar, rum, and coffee ( dry) in 1 qt saucepan, until coffee is dissolved. Heat to boiling, stirring occasionally, remove from heat. Cool completely. Make Mascarpone filling and chocolate ganache.
  • Step 5
  • Cut each cake layer horizontally to make 2 layers each. Brush about 1 tablespoon of rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup mascarpone filling. Frost side and top of cake with chocolate ganache. Store I'm Refrigerator.
  • Step 6
  • *Mascarpone Filling *
  • Step 7
  • Beat all ingredients in medium bowl with electric mixer on low just until blended
  • Step 8
  • * Chocolate Ganache*
  • Step 9
  • Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened
  • Step 10
  • *from Betty Crocker SuperMoist Cake Mix Recipes* April 2004 edition
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